Description
This Cinnamon Roll Cake is a delightful dessert that combines the flavors of a classic cinnamon roll with the ease of a simple cake. Featuring a moist buttermilk batter swirled with cinnamon sugar and topped with a luscious vanilla glaze, it’s perfect for breakfast or an indulgent snack.
Ingredients
Scale
Cake Ingredients
- 1½ cups sugar
- ½ cup Crisco and/or butter
- 4 large eggs
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 Tbsp vanilla extract
- ½ cup brown sugar
- 1 Tbsp ground cinnamon
Glaze Ingredients
- ¼ cup milk
- 3 Tbsp unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan to prevent sticking.
- Mix cinnamon sugar: In a small bowl, combine the brown sugar and ground cinnamon. Set this mixture aside to use later.
- Make the cake batter: In a large mixing bowl, beat the granulated sugar and shortening (Crisco and/or butter) using an electric mixer until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the self-rising flour, buttermilk, and vanilla extract. Continue mixing on medium speed for 1 to 2 minutes until all ingredients are well incorporated and the batter is smooth.
- Layer the batter and cinnamon sugar: Pour half of the batter evenly into the prepared baking pan. Sprinkle the cinnamon sugar mixture evenly over this first layer. Pour the remaining batter on top. Using a butter knife, gently swirl through the batter and cinnamon sugar layers to create a marbled, swirly cinnamon roll effect.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and use a fork to poke holes all over the top to prepare for the glaze.
- Prepare the glaze: In a medium saucepan over medium heat, melt the unsalted butter. Add the milk, powdered sugar, and vanilla extract. Whisk continuously and cook for a few minutes until the sugar dissolves completely and the glaze is smooth and slightly thickened.
- Glaze the cake: Pour the warm glaze generously over the warm cake, allowing it to seep into the holes made earlier for maximum flavor and moisture. Let the cake cool before serving to let the glaze set.
Notes
- For a richer flavor, use all butter instead of Crisco.
- Make sure to swirl the batter gently for a pretty marbled effect without over-mixing.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake can also be slightly warmed before serving for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
